Brussels sprouts with garlic cream sauce.

Brussels sprouts with garlic cream sauce.

брюсс кап

Brussels sprouts 400 g.
Garlic 3 pieces.
Cream 10% 150 ml.
1/2 lemon pieces.
Salt and black pepper to taste
Boiled egg 1 piece.
Nutmeg, ground nut 1 ch. L.
Vegetable oil 1 h. L.

Cabbage rinse under water, cut the roots and in their place to make krestooraznye cuts (this is necessary for the uniform steaming and removing unnecessary bitterness).
Season with salt and pepper and sprinkle with lemon juice.
Cook cabbage in boiling salted or water- 5-6 minutes, either on paru- 8 minutes.
Garlic finely chopped and fry in vegetable oil for 2-3 minutes.
With lemon zest removed.
Add to the cabbage and garlic salt again.
Fry until golden brown.
Separately, prepare the sauce: heat the cream over low heat.
As soon begin to boil – add lemon zest, nutmeg and salt, stirring constantly – thicken. Remove from heat.
Cole lay in portions – to pour sauce on top.
Decorate halves or quarters of boiled egg and slices of lemon.
Serve hot.

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